Domestic boutique coffee is too superstitious about fruit acid?

The editor often hears a friend complain.

Boutique coffee is not the same as light roasting, let alone that heavily roasted beans are not boutique coffee. The third wave of boutique coffee must be light roasted? Re-baking is more difficult than shallow baking. The essence of the third wave of fine coffee is the subdivision and promotion of the origin of coffee, shallow roasting only to highlight the flavor of the place of origin.

Heavy-baked coffee beans have been put on non-boutique brands for a long time for two reasons: word-of-mouth has been damaged by some big brands; the shelf life of heavy-roasted coffee beans is much shorter than that of light roasting, which means that it is difficult to drink good fresh heavy-baked beans; re-baking has very little room for error in the baking process, and it is much more difficult to make a good re-baking than shallow baking. Forgetting which coffee giant who is famous in the American boutique circle was asked in an interview why he didn't do re-baking, he replied: "it's too difficult to do a good job of re-baking, so just don't do it." although this is a joke, but it's basically the same reason.

Don't show disdain when guests complain about caffeic acid. Shallow baking the so-called "pleasant" fruit acid is really impossible to find, even if it is encountered, it may not be accepted by too many people. After all, taste buds have to be cultivated. There is no need to twist the taste of the public in the opposite direction, gradually lead in the adaptation is the right way. A good re-baked coffee is definitely not necessarily more bitter. If you have tried the beans in Peet's Coffee, California, it will definitely give you a whole new understanding of re-roasted coffee beans. And Peet's Coffee, the great-grandfather of Starbucks, was the pioneer of re-baking boutique coffee with a 50-year history this year. Interested friends can go to Wikipedia to search. In other words, they also have the domain name of coffee.com.

In addition, if your coffee beans are not roasted, don't claim to the guests that the aroma is sour. I don't care if you score 90 or 100. Colleagues in the boutique coffee circle encourage each other to jump out of the small circle and broaden their horizons. In the final analysis, this is a business, not a wayward little feeling.